We fell in love with the nuanced and varied cuisine of Mexico during the making of our August/September 2012 special Mexico issue. From deeply-spiced moles to grilled steak tacos and fruity tomatillo salsas, here are all the recipes from issue #149.
Seafood Cocktail (Coctel de Mariscos)
Tostadas de Camaron Seco (Shrimp Tostadas)
Chalupas Poblanas (Thick Tortillas Fried with Salsa)
Pan-Fried Crabs in Chipotle Sauce (Jaibas Enchipotladas)
Squash Blossom Soup (Caldo Xochitl con Flor de Calabaza)
Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
Chilled Avocado Soup (Sopa Fria de Aguacate)
Sopa de Fideo (Mexican Noodle Soup)
Potato and Leek Soup (Sopa de Poro y Papa)
Ricotta Scramble with Tomatoes (Requeson Revuelto)
Oaxacan Red Chile Enchiladas (Enchiladas de Chile Ajo)
Pollo en Escabeche Oriental (Yucatan-Style Chicken and Onion Stew)
Mexican-Style Scrambled Eggs (Huevos a la Mexicana)
Chile-Spiced Grilled Chicken (Pollo al Horno)
Chicken and Potato Stew (Guisada al Pollo)
Chicken with Pumpkin Seed-Tomatillo Sauce (Pollo en Pipian Verde)
Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblana)
Pollo Pibil (Yucatan-Style Chicken with Achiote)
Mexican Bean and Cheese Sandwich (Molletes)
Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)
Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef)
Blackberry Masa Drink (Atole de Mora Negra)
Michelada con Camarones (Spicy Beer Cocktail with Shrimp)
Pineapple and Cactus Drink (Agua de Piña con Nopal)
Beef and Guajillo Chile Stew (Caldo de Res)
Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas)
Sauteed Potatoes and Chiles (Papas con Rajas)
Arroz a la Mexicana (Mexican-Style Red Rice)
Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)
Frijioles de Olla (Stewed “Pot” Beans)
Pickled Peppers (Chiles Curtidos)
Pumpkin Seed Salsa (Sikil P’ak)
Tomato and Chile Salsa (Salsa Roja)
Fresh Pineapple Salsa (Salsa de Piña)
Green Tomatillo Salsa (Salsa Verde)

Poblano Chile Soup (Sopa de Chile Poblano)

Green Salsa with Avocado (Salsa Verde con Aguacate)
Chile and Tomatillo Salsa (Salsa de Chile Pasilla Oaxaqueño y Miltomate)